books:

	All About Braising: The Art of Uncomplicated Cooking Molly Stevens, 2004 - 416 pages average customer review:based on 37 reviews view larger image
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highly recommended

The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers a variety of enlightened wine suggestions for any size pocketbook with each recipe 16 color photographs, 50 line drawings

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This book has made me a better cook

I never knew what braising was when I bought this book. It caught my eye because it was so thick, and I thought "How can there be that much on braising?" Well, I have to say, buying this book has been the nicest surprise in my cooking. I have made the absolute best pot roast ever (I never liked pot roast until I cooked it following Molly's recipes). She does such a terrific job of not only presenting the recipes in this book, but EDUCATING you on what makes a good cut of meat, how to buy fish, what to look for when selecting vegetables, etc. You will learn a lot from Molly if you read the book.
Note that there are very little pictures in the book, which usually renders a cookbook useless for me. However, the way she has described and categorized the recipes, I have never once yearned for a picture to know if something will be good. I just read through the title and recipe and think "Yum, that sounds great!" She's really a great cook and teacher. Kudos to you Molly!!! I love your book!

Buy it. You will be a better cook if you read the first couple chapters and make sure you spend the money and buy a good pot. You won't be sorry.

As for the two star review, I'm certain that their version of the crock-pot pot roast is the reason I never liked pot roast in the first place (you probably need half a bottle of ketchup to stomach it). Pay no attention to that review.

I can't tell you how much I love this book!!! If you like chicken, the chicken fricassee is the best. Also, her pork chops are to die for!

Update: I've been cooking from this book going on three years now and I am still in love with it. One of the great things is not only the recipes and education she gives you, but just about every recipe she recomends a side-dish and a wine. How great is that!? You don't even have to think about your menu. She also starts each recipe with a story about how she came across the recipe, which really gives it meaning and makes me appreciate how wonderful good cooking is. Great job Molly!

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A must for your collection!

This is a superb book. Very well written thorough in its explanations and recipes with many varied recipes to choose from. Missed having lush photography to entice me more to cook, but a small omission in an overall impressive cookbook.


Braising Bible

I'm just an amateur, but this book seems to be the most comprehensive braising cookbook. Look at all the all-star chefs she has consulted. She explains the steps necessary to get a tender, flavorful braise and tells you why they are necessary. Loads of good recipes.
If you don't braise--you should--it makes the best dishes and is convenient for a group since you can do it ahead of time.
If you are going to braise, I think you could be wasting a lot of time and effort and missing out on wonderful meals if you don't have this book.

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praising braising

I already owned a copy of this book. My brother was home and borrowed it to make osso bucco. He is a chef and was thoroughly impressed with Ms. Stevens' book. I just ordered another copy to have sent to him for his birthday. I've only had rave reviews from food I prepared out of this book. I think it should be on everyone's bookshelf.
http://www.amazon.com/gp/product/0393052303/ref=cm_cr_rev_prod_title


A must have for cooking

All About Braising: The Art of Uncomplicated Cooking

This is a must have for anyone who likes to cook. I wasn't sure how much difference braising would make but figured I'd try it. Wow! once you try it you will never want to cook chiken or roasts any other way.

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reviews: page 1, 2, 3, 4, 5, 6, 7, 8

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